We love these strawberry yogurt muffins! They are moist, flavorful, and simple to make. Yogurt and fresh strawberries makes these muffins taste amazing. Jump to the Simple Strawberry Yogurt Muffins Recipe
These strawberry muffins are perfect for breakfast, mid-morning or an afternoon snack. They’re packed with strawberries and for extra flavor we used strawberry yogurt instead of boring vanilla or plain. These come together really quickly and don’t require any fancy equipment. Just a couple bowls, a whisk and a spoon.
More muffin recipes: Try our chocolate strawberry muffins or these blueberry muffins (they have lots of happy reviews).
How to Make Strawberry Yogurt Muffins
These muffins come together quickly and require few ingredients.
Start by combining flour, sugar, baking powder, baking soda, cinnamon, and salt. In another bowl, combine strawberry yogurt with an egg and melted butter. Combine the wet ingredients with the dry, and then add lots of fresh strawberries.
When you make muffins, remember this: mix dry ingredients as much as you want, mix wet ingredients as much as you want but, when you put the two together only mix until they combine. If you over mix, the muffins will be heavy and flat.
Once the strawberry muffins have cooled, we make a quick vanilla glaze to drizzle over the tops.
Recipe updated, originally posted February 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne
Simple Strawberry Yogurt Muffins
These yogurt muffins come together quickly and are packed with strawberries. When you make muffins, remember this: mix dry ingredients as much as you want, mix wet ingredients as much as you want but, when you put the two together only mix until they combine. If you over mix, the muffins will be heavy and flat.
You Will NeedStrawberry Muffins
1 ¾ cups all purpose flour
3/4 cup sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 cup strawberry yogurt
1 large egg
6 tablespoons unsalted butter, melted and cooled
1 cup roughly chopped strawberriesVanilla Glaze
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
1 to 3 teaspoons milk
- Make Batter
1Heat oven to 400 degrees Fahrenheit. Line a muffin pan with paper liners or spray with non-stick cooking spray.
2In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon, and salt until well blended. In another bowl, whisk the yogurt, egg, and melted butter until smooth. Pour into the bowl with flour and stir with a fork until just combined. Do not over mix. Stir in the strawberries.
- To Finish
1Fill muffin cups about three-quarters full. Bake muffins until tops are golden brown, no longer wet and a toothpick inserted into the middle comes out with crumbs, not wet batter; 15 to 20 minutes. Transfer to a wire rack and cool completely.
2To make the vanilla glaze, whisk powdered sugar with vanilla and one teaspoon of milk. Continue to add milk until the glaze is thin enough to drizzle over the muffin tops. Drizzle glaze on top of cooled muffins, then wait 5 to 10 minutes until it sets.
Adam and Joanne's Tips
- Frozen strawberries: Thaw frozen strawberries then dice. These can be substituted for fresh strawberries in the recipe above.
- Storing: These are best eaten the same day. Overtime, they loose their crunchy top. We’ve found it best to place them in a plastic bag, seal, and store in the fridge for to 2 to 3 days then warm just before eating. To freeze muffins, wrap them tightly in aluminum foil or place them in freezer bags, and freeze for up to 3 months.
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These muffins were really yummy. I made the recipe just like it said and it turned out great.
OMG I loved it so much. me and my grandmother made them and it was super delicious and really easy to make this made my day 🙂
It was soooo delicious. Taste exactly the same even on the next day.
Thanks for the recipe! Just made these and they turned out delicious! Loved the tender crisp edges! Hoping they will freeze well. Some substitutions based on ingredient availability: subbed 3/4 almond flour for 3/4 cup flour and added an egg white; subbed 1/3 c frozen mixed berries for 1 c fresh strawberries. I also followed the earlier comment that reducing sugar to 1/2 cup worked out for them. It worked for me, too.
Delicious muffins!! I used 1.3 cups of quark and added 1/2 cup of coconut. I didn’t have unsalted butter so used salted but didn’t add the extra salt. It made 12 good sized muffins. Two big thumbs up from my kids!! Will be making again for sure.
I make these muffins all the time, most of the time I don’t add the fresh strawberries and they are still delicious. My family request them all the time. It’s such a great recipe
These were nice 🙂 Only made 9 larger muffins though. Only had half the required amount of strawberries. Used wild-berry drinking yogurt, and 2/3 of the sugar. Didn’t have butter, so I used a mix of coconut oil and sunflower oil. Turned out sweet and moist. Didn’t need any glaze. Think I will add frozen blueberries and almonds next time 🙂 Baked in muffin tray on 200 Celsius Hot Air oven for 20 min.